Apple to the Core

Chicken Recipes

Foil Pack Taco Chicken Dinner by Kraft

• 4 small boneless skinless chicken breast halves (1 lb.)
• 4 tsp. Taco Bell Home Originals Taco Seasoning Mix
• 2 cups thinly sliced peeled potatoes
• 1 cup Kraft Mexican Style Shredded Cheese
• 1/2 cup Taco Bell Home Originals Garden Salsa
• 1/4 cup cup Breakstone's or Knudsen Sour Cream

PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of 4 large sheets of aluminum foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.

BAKE 25 min. or until chicken is cooked through and potatoes are tender. Remove packets from oven. Let stand 5 min. Place 1 packet on each of 4 dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.

Foil-Pack Chicken & Broccoli Dinner by Kraft

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

• 1½ cups water

• 6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick

• 4 cups broccoli florets

• 1½ cups KRAFT Shredded Cheddar Cheese

• 1/4 cup OSCAR MAYER Real Bacon Bits

• 1/2 cup KRAFT Ranch Dressing

PREHEAT oven to 400°F. Combine stuffing mix and water; spoon evenly onto centers of 6 large sheets of heavy-duty aluminum foil. Top each with 1 chicken breast and broccoli. Sprinkle evenly with cheese and bacon bits, then drizzle evenly with dressing.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in 15x10x1-inch baking pan.

BAKE 25 to 30 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place 1 packet on each of 6 dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Foil-Pack Chicken & Artichoke Dinner

• 3 cups MINUTE White Rice, uncooked

• 3 cups warm water

• 6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick

• 1 can (13-3/4 oz.) artichoke hearts, drained, quartered

• 2 large tomatoes, chopped (about 2 cups)

• 1/2 cup KRAFT Zesty Italian Dressing

• 1/4 cup DI GIORNO Basil Pesto Sauce

PREHEAT oven to 400°F. Mix rice and water; spoon evenly onto center of each of 6 large sheets of heavy-duty aluminum foil. Top each with 1 chicken breast. Cover evenly with the artichokes and tomatoes, then drizzle evenly with the combined dressing and pesto sauce.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place 1 packet on each of 6 dinner plates. Cut slits in foil with sharp knife to release steam before opening

Foil-Pack Oriental Chicken Dinner

• 3 cups MINUTE White Rice, uncooked

• 3-1/4 cups warm water, divided

• 6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick

• 3 cups frozen oriental mixed vegetables

• 1/4 cup peanut butter

• 1/2 cup KRAFT SWEET RECIPES Honey Mustard Barbecue Sauce

• 2 tsp. soy sauce

PREHEAT oven to 400°F. Mix rice and 3 cups of the water; spoon evenly onto center of each of 6 large sheets of heavy-duty aluminum foil. Top each with 1 chicken breast and 1/2 cup of the vegetables. Drizzle evenly with combined peanut butter, barbecue sauce, soy sauce and remaining 1/4 cup water.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place 1 packet on each of 6 dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Foil-Pack Chicken & Mushroom Dinner

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

• 1-3/4 cups water, divided

• 6 small boneless skinless chicken breast halves (1-1/2 lb.), about 1/2-inch thick

• 4 slices OSCAR MAYER Thin Sliced Smoked Ham, chopped

• 1-1/2 cups sliced fresh mushrooms

• 1-1/2 cups frozen peas

• 1 can (10-3/4 oz.) condensed cream of mushroom soup

PREHEAT oven to 400°F. Mix stuffing mix with 1-1/2 cups of the water. Evenly divide and layer stuffing, chicken, ham, mushrooms and peas in center of 6 separate sheets of heavy-duty aluminum foil.

MIX soup with remaining 1/4 cup water. Pour equal amounts of soup mixture over each of the mixtures on the foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place foil packets in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through. Remove from oven. Let stand 5 min. Place packets directly on dinner plate. Cut slits in foil with knife to release steam before opening.

Italian Chicken and Artichokes

• 1 cup chopped onion

• 1 cup sliced fresh mushrooms

• 1/4 cup chopped green pepper

• 1/4 cup chopped carrot

• 1 clove garlic, minced

• 3 tbl olive oil

• 1/4 cup all-purpose flour

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 (2½-3 lb) broiler fryer chicken, skinned and cut up

• 1 can stewed tomatoes

• 1 (14 oz) can artichoke hearts, drained and halved

• 1 (8 oz) can tomato sauce

• 1/2 cup dry white wine

• 1 tsp dried Italian seasoning

• Cooked pasta or rice

In a 12" skillet, cook onion, mushrooms, green pepper, carrot and garlic in 1 tbl hot oil until tender but not brown. Remove vegetable from skillet; set aside. In a medium bowl combine flour, 1/2 tsp salt and pepper. Add chicken pieces, a few at a time, coating all sides. Brown chicken in remaining hot oil over medium heat 10 minutes, turning occasionally (sprinkle any remaining flour mixture over chicken before browning). Return vegetables to skillet; add undrained tomatoes, artichoke hearts, tomato sauce, wine and Italian seasoning. Heat to boiling; reduce heat and simmer, covered, 30 to 40 minutes or until chicken is tender, stirring once or twice. Transfer chicken to platter; keep warm. Boil sauce gently, uncovered, 5 minutes or until desired consistency. Serve chicken and sauce over cooked pasta or rice. Makes 6 servings.

Tijuana Chicken and Rice

• 1 whole chicken

• 1 large onion, chopped

• 2 tsp chili powder

• 2 (16 oz) cans stewed tomatoes

• 2 tsp salt

• 2 (15 oz) cans corn

• 2 pkg chicken flavor Rice-A-Roni

• 2 (15 oz) cans kidney beans

Boil chicken; cool and debone. Put chopped onion, chili powder, salt and stewed tomatoes in large Dutch oven. Heat to boiling. Stir in chicken and cover and simmer for 20 minutes. Drain liquid from corn and beans to measure 4 cups. If it doesn't equal 4 cups, add enough water to make it 4 cups. Stir in Rice-A-Roni and packet of seasoning. Mix. Add liquid, corn and beans. Heat to boiling. Cover and simmer 30 minutes or until rice and chicken are tender.

Easy Cheesy Chicken with Chilies

• Six 8-inch flour tortillas

• 2 tbl vegetable oil

• 3 tbl all-purpose flour

• 6 chicken cutlets

• 1 can (10 oz) enchilada sauce

• 1 can (11 oz) vacuum packed corn

• 1 can (4 oz) whole green chilies

• 3/4 cup shredded Cheddar cheese

• 2 green onions, chopped

Heat oven to 375º. Wrap tortillas in foil Place directly on oven rack. Heat oil in a large nonstick skillet. Put flour and chicken cutlets into a large plastic bag and shake to lightly coat chicken. Add chicken to skillet and cook, 1 to 2 minutes per side until golden and chicken is cooked through.  Remove to paper towels to drain. Wipe out skillet. Add enchilada sauce and corn and bring to a boil. Meanwhile drain and coarsely chop chilies. Arrange cutlets on sauce. Top with chilies and cheese. Cover, reduce heat and simmer 1 to 2 minutes until cheese melts. Slice scallions and sprinkle over top. Remove tortillas from oven. To serve, put 1 cutlet and some sauce on each tortilla. Fold or roll up. Makes 4-6 servings. 

Cheese and Chicken Roll Ups

• 2 tablespoons butter

• 2 tablespoons flour

• 1 cup milk

• 2 cups cheddar cheese, divided

• 1 can refrigerated biscuits

• 1 cup cooked chicken, cubed

• 1/4 cup chopped onion
  

Heat oven to 375º. In a small sauce pan, melt  butter, stir in flour. Cook until smooth. Gradually stir in milk.  Cook over medium heat until thickened, stirring constantly. Add 1½ cups cheddar cheese. Stir until melted. Remove from heat. Reserve 2/3 cup sauce for topping. To remaining sauce add chicken and chopped onion. Separate 1 can biscuits. Press each biscuit into a 4" circle. Place 2T chicken mixture down center of each biscuit. Place seam side down in ungreased 9" square pan. Bake 20 minutes or until brown. Spoon on reserved sauce and 1/2 cup cheddar cheese.  Bake until cheese melts.

Chicken Pizzaiola

• 4 skinless boneless chicken bread halves

• 1 egg, well beaten

• 1/3 to 1/2 cup seasoned dry bread crumbs

• 2 tbl vegetable oil

• 1/4 cup ketchup

• 1/4 tsp dried oregano, crushed

• 2 tbl grated Parmesan cheese

• 4 sliced mozzarella cheese

Flatten chicken breasts to 1/4-inch thickness. Dip each breast in egg, then coat well with crumbs. Slowly sauté chicken in oil until lightly browned and cooked. Combine ketchup and oregano; spoon 1 tablespoon mixture over each breast. Sprinkle with Parmesan cheese; place mozzarella on top. Cover; heat just until cheese is melted. Makes 4 servings.

Angel Hair Pasta with Chicken

• 2 tbl olive oil, divided

• 2 skinless, boneless chicken breast halves, cut into 1-inch cubes

• 1 carrot, sliced diagonally into 1/4-inch pieces

• 1 (10 0z) pkg frozen broccoli florets, thawed

• 2 cloves garlic, minced

• 12 oz angel hair pasta

• 2/3 cup chicken broth

• 1 tsp dried basil

• 1/4 cup grated Parmesan cheese

Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook stirring, for 2 minutes longer. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately. Makes 4 servings.

Spicy Chicken with Broccoli

• 2 whole chicken breast (or 4 boneless, skinless chicken breasts)

• 2 tsp cornstarch

• 1/2 tsp salt

• 1/4 tsp white pepper

• 1 lb broccoli

• 3 green onions 

• 1 tsp dried red pepper flakes

• 2 tbl vegetable oil

• 2 tbl brown bean sauce

• 2 tsp finely chopped garlic

• 1 tsp sugar

• 1 tsp gingerroot, finely chopped

Remove bones and skin from chicken breasts; cut chicken into 1 inch square pieces. Toss chicken, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes. Pare outer layer from broccoli. Cut broccoli lengthwise into 1-inch-thick stems; remove flowerets. Cut stems diagonally into 1/4 inch slices. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut green onions diagonally into 1-inch pieces. Heat wok or skillet until very hot. Add 3 tablespoons oil; tilt wok or skillet to coat sides. Add red pepper, brown bean sauce, garlic, sugar and gingerroot; stir -fry mixture 10 seconds. add chicken; stir fry 2 minutes or until chicken is white. Add broccoli and green onions; stir-fry 1 minute or until broccoli is hot.  Serve with hot rice.

Turkey Noodle Bake

• 8 oz Wide egg noodles, cooked according to package directions

• 2 1/2 cups skim milk

• 3 tbl flour

• 3 chicken bouillon cubes

• 1/2 cup nonfat plain yogurt

• 3 cups cubes cooked turkey

• 2 cups frozen broccoli cuts, thawed

• 1 cup shredded reduced-fat cheddar cheese

Preheat oven to 375 degrees. In medium saucepan, combine milk, flour and bouillon; stir until flour is dissolved. Over medium heat, cook and stir until mixture thickens slightly. In large bowl, combine all ingredients except cheese. Coat 2-qt baking dish with vegetable cooking spray; spoon mixture into dish. Top with cheese. Cover; bake 25 to 30 minutes or until hot and bubbly.  Makes eight 1-cup servings.

Spanish Chicken and Rice

• 2 1/2 to 3 pound broiler-fryer chicken, cut up

• 2 tsp salt

• 1/4 tsp pepper

• 2 cans (16 oz) stewed tomatoes

• 1 cup water

• 1 cup uncooked regular rice

• 1/2 lb fully cooked ham, cut into strips

• 1/2 tsp thyme

• 1/4 tsp cayenne red pepper

• 1 clove garlic, crushed

• 1 pkg (10 oz) frozen green peas

• 1 pkg (9 oz) frozen artichoke hearts

• 1/2 tsp salt

Place chicken pieces in 12 inch skillet or Dutch oven; sprinkle with 2 tsp salt and the pepper. Pour tomatoes and water on chicken. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Stir in rice, ham strips, thyme, red pepper and garlic. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Rinse frozen peas and artichoke hearts under running cold water to separate. Add peas and artichoke hearts to skillet; sprinkle with 1/2 tsp salt. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 10 minutes.  Make 4 servings.

Chicken 'n Broccoli Biscuit Wraps

• 1 (12 oz) can Pillsbury Big Country Refrigerated Buttermilk Biscuits

• 1 cup chopped cooked chicken

• 1/3 cup chopped cooked broccoli

• 1/3 cup shredded cheddar cheese

• 2 tbl mayonnaise

• 1 tbl finely chopped onion

Heat oven to 400 degrees. Separate dough into 20 biscuits. Press each biscuit into 5-inch round. In small bowl, combine remaining ingredients. Spoon about 2 tablespoons mixture on center of each biscuit. Fold dough in half over filling; press edges with fork to seal. Place on ungreased cookie sheet. Bake for 10-13 minutes or until golden brown. Makes 10 Wraps.

Hearty Chicken Supper

• 1 whole chicken, cut up

• 1/4 cup ReaLemon

• 4 small red potatoes, cut into 1-inch lengths

• 1 small onion, quartered

• 1 tsp poultry seasoning

• 1/4 tsp coarse black pepper

• 1 cup canned chicken broth

• 1/2 cup milk

• 1 tbl cornstarch

• salt and pepper to taste

Rub lemon juice liberally over chicken and place in roasting pan with vegetables. Sprinkle chicken and vegetable with poultry seasoning and slat and pepper to taste. Pour 1/2 cup chicken broth into bottom of roasting pan. Roast uncovered at 350 degrees for 1 1/2 hours or until chicken is thoroughly cooked. Basted chicken and vegetables occasionally with pan juices. Transfer chicken and vegetables to a platter and cover with foil to keep warm. Combine remaining chicken broth, milk and cornstarch. Stir until smooth. Add to liquid in roasting pan and bring to boil over medium heat. Simmer for 1 minute or until gravy thickens. Serve with chicken and vegetables.

Turkey Pot Pie

• 1 (15 oz) Pillsbury Refrigerated pie crusts

• 1/3 cup margarine or butter

• 1/3 cup chopped onion

• 1/3 cup flour

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 1/2 cups chicken broth

• 2/3 cup milk

• 3 cups shredded cooked turkey or chicken

• 2 cups frozen mixed vegetable 

Heat oven to 425 degrees. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.

In a medium saucepan, melt margarine over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened. Add chicken and mixed vegetable; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and flute. Cut slits in several places. Bake for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Makes 6 servings.

Sour Cream & Dill Chicken

• 8-10 pieces of boneless, skinless chicken breasts

• pepper to taste

• 1 can cream of mushroom soup

• 1 envelope dry onion soup mix

• 1 cup (8 oz) sour cream

• 1 tbl lemon juice

• 1 tsp dill weed

• 1 (4 oz) can sliced mushrooms, drained

• paprika

• Cooked egg noodles

Place chicken in single layer in a 13x9" baking pan. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms. Pour over chicken. Sprinkle with paprika. Bake at 350º for 1 hour or until chicken is cooked thoroughly! Serve over cooked noodles. Makes 4-6 servings.

Note: for lots of gravy, double sauce recipe.